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Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds
ISBN/GTIN

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

BookPaperback
Ranking41909inGesundheit
CHF202.00

Description

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers/particles for designing bioactive delivery systems through Electrospinning/Electrospraying. Divided in 4 parts, the chapters cover practical applications, scale-up/industrialization. challenges and new opportunities. Chapters go through electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.
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Details

ISBN/GTIN978-0-443-22228-3
Product TypeBook
BindingPaperback
Publication countryUnited States
Publishing date01/03/2025
LanguageEnglish
SizeWidth 152 mm, Height 229 mm
Article no.51159795
CatalogsBuchzentrum
Data source no.45993806
Product groupGesundheit
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Author

Dr. Hadis Rostamabadi received her PhD in Food Science and Technology, in 2020. She has been working on designing bioactive delivery systems for more than 6 years. In 2020, she was awarded as one of the top national researchers by Iran National Elites Foundation (INEF). Now, as an Assistant Professor, she is an academic member of Isfahan University of Medical Sciences (IUMS), IRAN. Moreover, she is the editor of Unit Operations and Processing Equipment in the Food Industry book, which is going to be published by Elsevier.

Dr. Falsafi received his PhD in Food Science and Nanotechnology from Gorgan University of Agricultural Sciences and Natural Resources in Iran. He has published numerous scientific articles in top-tier food science, nanotechnology, hydrocolloids, and materials science journals. Dr. Falsafi has more than years experience in investigating food hydrocolloids and their modification via novel thermal, non-thermal processing methods. Recently, as an Assistant Professor, he has joined the Agricultural Engineering Research Department of Safiabad Agricultural and Natural Resources Research and Education Center in 2023. Dr. Falsafi currently serves as an Editorial Board Member for Food and Humanity (Elsevier) and Associate Editor for Future Post Harvest and Foods (Wiley).

Dr. Luo received his PhD in Food Science and Nanotechnology from University of Maryland, United States, in 2012. Dr. Luo has published 130+ scientific articles in top-tier food science, nanotechnology, colloids, materials science journals. Dr. Luo was recognized as the World´s Most Highly Cited Researchers by the Web of Science in 2019, 2021, and 2022. Dr. Luo has more than ten years experience in food nanotechnology and encapsulation. Dr. Luo currently serves as the Editor for International Journal of Biological Macromolecules (Elsevier), Editor-in-Chief for Journal of Agriculture and Food Research (Elsevier), and Associate Editor for Journal of Future Foods (Elsevier).